Gooseberry quark cake

Name: Gooseberry quark cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 250 g Gooseberries; 125 g Butter or margarine; 225 g Sugar; 1 pinch Salt; 3 Eggs (size M); 200 g Flour; 1 coated Tsp Baking Powder; 5 TABLESPOONS + 300 ml milk; 1 package Pudding powder "Vanilla Flavor"; 1 package Vanillin sugar; 250 g Low-fat curd; 250 g Schmand; 3 TABLESPOONS Almond slivers; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

250 g Gooseberries
125 g Butter or margarine
225 g Sugar
1 pinch Salt
3 Eggs (size M)
200 g Flour
1 coated Tsp Baking Powder
5 TABLESPOONS + 300 ml milk
1 package Pudding powder "Vanilla Flavor"
1 package Vanillin sugar
250 g Low-fat curd
250 g Schmand
3 TABLESPOONS Almond slivers
2 TABLESPOONS Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Clean the berries, wash and pat dry. For the base, mix fat, 100 g sugar and salt until creamy. Stir in eggs one after the other. Mix flour and baking powder and stir into the fat egg mass with 5 tablespoons of milk. Pour the dough into a greased and floured springform pan (26 cm Ø). Stir pudding powder and 4 tablespoons of milk until smooth. Bring the remaining milk, 125 g sugar and vanilla sugar to the boil.
2
Stir in the pudding powder and bring to the boil while stirring. Remove from the stove. Stir the quark and sour cream into the still hot mixture. Spread the cream on the sponge mixture, sprinkle with gooseberries and bake in the preheated oven (electric range: 200 °C/ gas: level 3) for about 1 hour. Sprinkle almond slivers on top 20 minutes before the end of the cooking time. Let the cake cool down, remove from the tin and dust with icing sugar. Results in approx. 12 pieces